- 2 Cups Old-Fashioned Rolled Oats - ground ((not quick oats))
- 2 Cups White Wheat Flour ((can use AP flour))
- 2 Cups Buttermilk ((or soured milk))
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 tsp. Cinnamon
- 1 tsp. Salt
- 1 Cup Light Brown Sugar (packed)
- 2 eggs
- 1 Cup Coconut Oil - melted ((can substitute canola oil or butter))
- 1 tsp. Vanilla Extract
- 1-1/4 Cup Fruity Pebbles
In a large bowl, stir together ground oats and buttermilk. Allow to sit on counter for 15-20 minutes.
Preheat oven to 400°F and line 2 - 12 muffin tin cups with muffin liners.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon; set aside.
After oats have finished soaking in buttermilk, add brown sugar and eggs into the mixture and stir thoroughly. Mix in melted coconut oil and vanilla.
Blend in flour mixture and Fruity Pebbles until just combined.
Divide batter between prepared muffin cups. Sprinkle top of each cup with a few additional Fruity Pebbles.
Bake for 18-20 muffins or until tops of muffins are golden brown and toothpick inserted into middle of muffin comes out clean.
Cool muffins in pan for a 5-10 minutes before place on cooling rack to finish cooling completely.
*Keep in an air-tight container for 1 week.
**Muffins freeze well. Wrap muffins individually in plastic wrap and then place in freezer bag. Will keep for up to 3 months.